Flour Free Breakfast Cookies
If weekday mornings at your house are a whirlwind of backpacks, lunchboxes, and “Where are my shoes?!”—you’re going to love these healthy and filling Flour Free Breakfast Cookies!
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These breakfast cookies are soft, chewy, naturally sweetened, and packed with wholesome ingredients like bananas, oats, nut butter, and a touch of sweetened coconut and honey for that irresistible bakery-style flavor.
Bonus: they’re school lunchbox safe, freezer-friendly, and totally kid-approved! In fact, I actually LOVE these straight from the freezer! (Parents can enjoy these, too!) They are the perfect make ahead breakfast on the go.
Why You’ll Love It
- Naturally sweetened with ripe banana and a touch of honey or maple syrup. These contain no granulated sugar
- Flour free! And filled with fiber from the oats and coconut. Add flaxseed for an extra boost.
- Filled with fiber from oats, flaxseed, and coconut
- Customizable! I’ve added mini chocolate chips and raisins. You can add nuts or other dried fruits if you prefer.
- Perfect for grab-and-go mornings or healthy snacking any time of day
- Make-ahead friendly—bake now and freeze for later. They actually taste so good straight from the freezer! Or throw a couple in your kid’s lunchbox to enjoy later.
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Cookie Sheets
- Mixing Bowls
- 2 ripe bananas, mashed, you can really taste the sweetness of the ripe banana in these!
- 1 cup quick oats (or old-fashioned oats pulsed in a blender)
- 1/2 cup nut butter (peanut butter, almond butter, or sunflower seed butter)
- 1/4 cup honey or maple syrup– for extra sweetness
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup sweetened shredded coconut (optional)
- 1/4 cup mini chocolate chips (optional, but not optional in my house 😉)
- 1–2 tbsp ground flaxseed or chia seeds (optional for a nutrient boost– I am not using any)
- Flaky sea salt to finish- also optional, but I love the salt and sweetness together
How To Make It
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the nut butter, honey (or maple syrup), and vanilla. Stir well to combine.
Add the oats, cinnamon, salt, coconut flakes, and any optional add-ins (like chocolate chips or flaxseed). Stir until everything is well mixed. The dough will be thick and sticky.
Use a cookie scoop or spoon to drop 2-tablespoon portions onto the baking sheet. Flatten slightly with the back of a spoon or your fingers—they won’t spread much while baking.
Bake for 12–15 minutes, or until the cookies are set and lightly golden on the bottom. (I baked mine for 14 minutes)
When they come out of the oven, sprinkle with a dash of flaky sea salt, if desired. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish!
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Tips For The Best Cookies
- Use very ripe bananas—the riper, the sweeter.
- Don’t skip flattening the cookies; they hold their shape.
- Want more texture? Stir in chopped nuts or sunflower seeds.
- Make a double batch and freeze half—you’ll thank yourself on the next hectic Monday.
Storage & Freezing
- Store cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.
- To freeze: place cookies in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. I love these straight from the freezer!
- To reheat: microwave for 10–15 seconds or enjoy straight from the fridge or freezer.
Variations
- Tropical twist: Add dried pineapple or mango with the coconut.
- Fall vibes: Sub one banana for 1/3 cup pumpkin puree and add pumpkin pie spice.
- Nut-free: Use sunflower seed butter and skip the nuts for an allergy-friendly version.
- Chocolate lovers: Mix in dark chocolate chunks or drizzle with melted chocolate after baking.
More Breakfast Ideas
- Andouille Sausage Breakfast Casserole
- Baked Pumpkin Spice Donuts
- Slow Cooker Carrot Cake Oatmeal
- Omelet in a Mug
- Make Ahead Breakfast Sandwiches
- Banana Bread
Make-Ahead Breakfast That Feels Like a Treat
These Healthy Breakfast Cookies are the perfect solution for busy families who want a fast, nourishing breakfast that still feels fun. They’re soft, chewy, and naturally sweet—just right for early mornings, lunchboxes, or afternoon snack time.
Once you try them, you’ll want to keep a stash in your freezer year-round. One bite, and you’ll see why they’ve become a staple in our kitchen!
Did you make these cookies? Tag @stephreallife on Instagram—I’d love to see your creations!
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Flour Free Breakfast Cookies
Equipment
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, mash the ripe bananas until smooth. Add the nut butter, honey (or maple syrup), and vanilla. Stir well to combine.
- Add the oats, cinnamon, salt, coconut flakes, and any optional add-ins (like chocolate chips or flaxseed). Stir until everything is well mixed. The dough will be thick and sticky.
- Use a cookie scoop or spoon to drop 2-tablespoon portions onto the baking sheet. Flatten slightly with the back of a spoon or your fingers—they won’t spread much while baking.
- Bake for 12–15 minutes, or until the cookies are set and lightly golden on the bottom.
- Sprinkle sea salt over top, if desired. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
